In my last blog I wrote about the “KIN” the Erbaluce di Caluso of Domenico Tappero Merlo – Vignaiolo in Canavese
The other winery at the lunch and tasting at Del Posto NYC organized by Michael Roman of Romano Brands was Societa Agricola Giusti Col, better know as Giusti Wines of the Veneto. The winery was founded in 2002. The center of the operation and the main office is located in Nervesa della Battaglia, a rural village in the province of Treviso.
At lunch I was sitting next to Valentino Radaelli the Junior Export Manager. He is a very knowledge and interesting young man. We not only discussed the Giusti wines but Italian wine in general and it was a pleasure speaking with him.
Prosecco DOC NV “Rosalia” NV made from 100% Glera grapes from the “Rosalia” estate. The soil is of medium texture and the training system is sylvoz. There are 3,550 to 4,000 plants per hectare. Fermentation takes place without the skins. Primary fermentation is with selected yeasts at a controlled temperature and secondary fermentation is at a low temperature in pressurized tanks. This is a fruity Prosecco with ripe fruit aromas and flavors and more than a touch of sweetness.
Asolo Prosecco Superiore ”Extra Dry” NV DOCG 100% Glera grapes. The soil is red clayey and the training system is sylvoz and guyot. There are 3,500 to 4,500 vines per hectare. Fermentation is off the skins. The primary fermentation takes place with selected yeasts at a controlled temperature and the secondary fermentation is at a low temperature in pressurized tanks. This Prosecco has hints of apple, floral notes and a touch of lemon.
I asked Valentino if the Rosalia had more residual sugar than the Asolo. He said no, they were both extra dry but the grapes for the Rosalia were grown on the plain (the lowlands of the Piave Basin) while the grapes for the Asolo were grown on the hillside.
Extra Dry Prosecco can have between 12% and 17% residual sugar and my guess is that because the Rosalia comes from grapes grown on the plain it was closer to 17% making it taste “sweeter.” The residual sugar for both is 15 g/l plus or minus 2. So the Rosalia would be plus 2=17 g/l and the Asolo would be -2 or 13.g/l accounting for the difference in taste. The Asolo would go better with food while the Rosalia would work by itself or with dessert.
Pinot Grigio Delle Venezie DOC 2017 “Longheri” 100% Pinot Grigio from vineyards located in the Montello and Asolo hills and specifically from the vineyard Longheri which is part of the Rolando estate. Medium mixed soil. There are 4,000 to 4,500 vines per hectare and the training system is sylvoz and guyot. Fermentation is off the skins with selected yeasts at a controlled temperature. After fermentation the wine is kept in contact with the yeast for a long period and periodically stirred until it is bottled. This is a fruity wine with hints of pear and a touch of apple.
Chardonnay Delle Venezie IGT 2017 “Dei Carni” 100% Chardonnay from the Dei Carni vineyard which is part of the Rolando estate. Vine training and fermentation like the Pinot Grigio. This is fruity and flowery with citrus notes.
Valpolicella Ripasso Classico Superiori 2016 DOC made from Corvina Veronese, Corvinone and Rondinella. The production zone is the hilly area of Valploicella at 100 to 150 meters. The soil is calcareous and volcanic and there are about 4,000 vines per hectare. The vines are trained by the Pergola Veronese system. The wine is aged in oak casks for about 12 months.
I asked Valentino if they dried the grapes for the Ripasso as many producers now do. He said no and then explained the process. After the wine for the Amarone is removed from the stainless steel vats, what remains in the vats is the skins. The fresh Valpolicello Classico is then poured into the vats taking on additional flavor and body from the Amarone skins. This Ripasso was one of the best I ever tasted with aromas and flavors of blackberries, blueberries and a touch of prune. It is a very good food wine.
Amarone Della Valpoicella Classico 2016 DOCG made from Corvina Veronese, Corvinone and Rondinella. The production zone is the hills of the Valoplicella Classical area at an attitude of 120 t0 200 meters. There are 4,000 vines per hectare and the training system is the Pergola Veronese. Valentino said the grapes are picked a bit late to ensure ripeness and left to dry for about 120 days. They lose 30% to 40% of their weight and become raisin-like. This produces a wine which is very concentrated with a high sugar content and 15% alcohol. The wine is aged is 500 liter French oak barrels for 24 to 28 months. This is a full-bodied wine with hints of raisins, plums, cherries, figs and a touch of molasses. The wine will age for a number of years. Unlike many amarones, this is a food friendly wine.
The Amarone was a perfect combination with the steak.